Regional Cuisine, Fish Recipes

This recipe is from Northern Germany, cooked by fisherman on their boats and served with beer.

A hearty and delicious seafood chowder that will please anyone who loves food from the sea!

Adolph Frey owns one of the few Michelin-rated 2-star restaurants in Germany. He made this dish at the lodge for Carl's birthday celebration one year. Quenelles are poached fish and egg mounds traditionally made with pike.

Cold green vegetable soup with poached fish. Source: Olga Gorechev, St. Petersburg, Russia

Basic Sauce is used over and over again to slow-simmer a number of foods. It imparts its own flavor to what is cooked, and grows more savory with the cooking of different foods.